5 Reviews

These are very delicious cookies! I used pistacious and after finding I had two bottles of orange blossom water and not one each of rose and orange like I thought, sent DH out for some rose water. He came back with two kinds, and I used the lighter scented one, which worke out well. The cardamom is light and lovely in these cookies and we just love them! Thanks so much for posting them - they're going right into my favorites book! Thanks, UmmBinat! Made for 1-2-3 Hits.

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Katzen January 16, 2011

Very interesting treat, I like them very much. The only thing I did differently was to use egg replacer (ener-g) and brown rice flour. I don't find them overly crumbly, but I do think I took them out of the oven too soon. They're a very interesting cookie, quite dense, a nice change from the usual. Thanks for sharing UmmBinat, I'm sure I'll be making these again.

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magpie diner December 22, 2010

Lovely cookies with my favorite flavoring rose water and cardamom! Didn't use pistachios or poppy seeds because I had none on hand, but they're excellent on their own. Thanks for posting this gluten free little gem! Made for Ramadan Tag 2010.

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Mia in Germany August 19, 2010

loved this but wanted a bit more flavor so I added 1/2 t ginger and nutmeg, I use 1/4c oil and 1/3c honey, then to bake I fill muffin cup 1/4 and press down. these turned out fantastic. not too sweet and crunchy flaky. thanks so much. p.s I also used the flax meal egg replacement and it all works out perfect.

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steph40490 February 23, 2015

Unfortunately I'm here trying to troubleshoot why my cookies were so underwhelming. <br/>The site I got a variation of this recipe from copied it as "2 small eggs" rather than "2 eggs" <br/><br/>My cookies turned out to have /excellent/ flavor, but they're sandy and gritty because of the egg issue. If you're considering this recipe, don't make my mistake!

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BFTS January 22, 2014
Persian Rice Cookies (Naan Berenji)